Char Siew Pau (Pork Steamed Bun)

When i was a little girl, sometimes my grandparents will take me for Dim Sum and the first thing they ordered for me was Char Siew Pau (Pork Steamed Bun). I always hated that because i always wanted to try the rest of the Dim Sum like Siew Mai, Har Kow and others. When i asked my grandmama why we have to eat Char Siew Pau first only to had her replied to me that it will keep me full. Over the years, i grew up liking Char Siew Pau more and more and the best part is that you can easily get it in most of the chinese kopitiam. It came to the point that i will only have 2 Char Siew Pau for dinner everyday when i was staying by myself in KL. My love for Char Siew Pau definitely grew as the years pass by.

My husband on the other who is a big fan of Shaw Brother movies always curious what is Char Siew Pau. In fact he only can spot it in movies and never know what it called until he met me. When i first came to NY, i really have no idea where i can get Char Siew Pau. To be able to found the Asian Market was a big deal.

Part of me wanted my husband to try Char Siew Pau, so i went on to do my research and gather as much information as i can. Countless calls back home to asked help from my grandmama how to make the awesome filling. I dont think my grandmama make Char Siew Pau before but she is like a 'Sek San' - (God of Food) to me so i know she will guide me well with the recipe. Below is my recipe for Char Siew Pau. It is not perfect and need a lot of tweaking on the bun part but the filling is as good as you can get in those Dim Sum place around town in Malaysia. Enjoy!

Ingredients for the bun
I followed the recipe for the bun from about.com website

• 1 package dried yeast or 1 cake fresh yeast
• 1 cup lukewarm water
• 4 1/2 cups flour
• 1/4 cup sugar
• 2 tablespoons vegetable oil
• 1/2 cup boiling water

Ingredients for pork filling

3 tbsp oil

3 cloves of garlic (minced)
3 tbsp minced onion

1kg Char Siew - roast pork (you can use lean pork meat if cant find char siew). Cut into small cubes

4 tbsp soy sauce

6 tbsp oyster sauce

4 tbsp dark/thick soy sauce

2 tbsp sugar

1 tbsp honey

1 tbsp cornstarch dissolved in 3 tbsp water

Method
Heat 3 tbsp oil in wok/pan. Stir fry garlic and onion for about 1 minute. 
Add in Char Siew (roast pork) or lean pork meat , soy sauce, oyster sauce, dark/thick soy sauce, sugar and honey. Continue to stir fry until it is evenly cooked
Pour in dissolved cornstarch and quickly stir the ingredients until it is thicken. Remove to bowl and put aside to let it cool down.

Preparation for Steam Bun
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.

Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.

Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.

Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).

Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.

Place 2 tablespoons of filling in center of each round.

Gather dough up around the filling by pleating along the edges.

Bring the pleats up and twist securely and firmly.

Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger. Remove towel.

Steam over briskly boiling water 15 minutes.

May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 15 minutes.